• Promoted from Baker to Assistant BOH Manager in one month.• Creates and bakes a variety of pastries from muffins, donuts, cookies, scones, and cakes. • Works with and creates gluten free and vegan desserts.• One of a kind three-month seasonal rotating menu development.• Training and leadership skills.• Organizes and orders all inventory weekly; rotates product daily.• Made-to-order breakfast sandwiches, toasts and smoothie bowls with sense of urgency.

• Keep the restaurant running smoothly by filling water glasses, giving out bread, and clearing plates.• Keep dining room area clean during service. • Restock bar at the end of the night and throughout dining room service when needed.• Restock and organize both liquor room and wine cellar when orders come in. • Worked shifts with between 40 to 120 covers a night.

• Promoted from Pastry Intern to Assistant Manager.• Small business, but fast paced; served over 100 customers daily.• Fill display case every day with fresh muffins, cakes, pies, cookies, biscotti, cannolis, brownies, etc. • Clean and organize back kitchen and front of house. • Experience as a barista, waitress, grill cook, sandwich builder, and cashier. • Check all deliveries made to the café, and make some orders myself. • Keep track of all food and ingredient costs so cost cards are up to date. • Conduct weekly inventories of both bakery items and other dry goods and perishables for the next purchase order.